How To Make Chatni | Pakistani Chatni Recipe

How to Make Chatni

How To Make Chatni | Pakistani Chatni Recipe pdf  Book

Chutney is a type of sauce or condiment that originated in Indo-Pak and is now popular in many countries around the world. There are many different types of chutney, each with its own unique flavor and texture. Here are some of the most common types of chutney:

  1. Tomato Chutney: A sweet and tangy sauce made from ripe tomatoes, spices, and seasonings.
  2. Mint Chutney: A fresh and herby sauce made from mint leaves, cilantro, lemon juice, and spices.
  3. Coconut Chutney: A creamy and mild sauce made from grated coconut, yogurt, green chili, and spices.
  4. Coriander Chutney: A bright and flavorful sauce made from coriander leaves, lemon juice, green chili, and spices.
  5. Tamarind Chutney: A sweet and sour sauce made from tamarind pulp, sugar, and spices.
  6. Ginger Chutney: A zesty and spicy sauce made from fresh ginger, lemon juice, and spices.
  7. Peanut Chutney: A creamy and nutty sauce made from roasted peanuts, coconut, and spices.
  8. Mango Chutney: A sweet and tangy sauce made from ripe mangoes, sugar, and spices.

These are just a few examples of the many different types of chutney that are available. Each type of chutney is versatile and can be used in a variety of dishes, from sandwiches and wraps to curries and stews.

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Chutney is used to add flavor and tanginess to a variety of dishes. Here’s a simple recipe for a popular Pakistani chutney:

Tomato Chutney:


  • 4 medium ripe tomatoes, chopped
  • 1 small onion, chopped
  • 1 green chili, chopped
  • 1 clove of garlic, minced
  • 1/2 inch piece of ginger, minced
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp cumin powder
  • 1 tsp coriander powder


  1. In a pan, heat a little oil and add the chopped onions, green chili, garlic, and ginger. Cook until the onions are soft and translucent.
  2. Add the chopped tomatoes and cook until they are soft and mushy.
  3. Remove from heat and let it cool.
  4. Once cooled, transfer the mixture to a blender and blend until smooth.
  5. Pour the mixture back into the pan and add the lemon juice, salt, sugar, cumin powder, and coriander powder. Cook for a few more minutes until the chutney has thickened.
  6. Let the chutney cool and then transfer it to a serving dish or a clean jar.

This tomato chutney is a staple in Pakistani cuisine and can be used as a dip or as a condiment to accompany a variety of dishes. It can be stored in the refrigerator for up to a week, making it a convenient and tasty addition to your pantry.

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